A delectable yet very simple Prawn Curry. Try this asap!
Prawn and Black Pepper Curry
- Prawns- 500g (Use any size of prawns what is readily available with you, I used medium sized prawns.)
- Coconut milk- 1 cup
- Onion paste of 1 medium sized onion
- Ginger paste- 3/4 tsp
- Garlic paste- 1tsp
- Coriander powder- 1 tsp
- Black peppercorn- 1/2 tsp (roughly crushed)
- Cumin seeds- 1/4 tsp
- Green chilies- 3-4 (finely chopped)
- Turmeric powder- 1/2 tsp + more
- Vegetable oil/Olive oil
- Fresh coriander leaves- to garnish (roughly chopped)
Rub salt and a tsp of turmeric powder on the freshly washed pieces of prawns. Heat 1/2 cup of oil in a kadai/deep frying pan and fry the prawns for 2 minutes on medium flame. Keep aside. In the remaining oil (3-4 tbsp oil should be there in the kadai, otherwise add some more oil), temper with cumin seeds. Once it splutters add the onion-ginger-garlic paste, 1/2 tsp turmeric powder, coriander powder and salt. Mix well and fry till the oil separates from the masala (1-2 minutes max). Now add the black peppercorns and green chillies. Add 4 tbsp water into this. Mix well. All this on medium flame. Add coconut milk, mix and give this a quick boil on high flame. Once it boils, reduce the heat, cover and cook for 12-15 minutes. Now add the prawns. Cook for 5-6 minutes more. Garnish with freshly chopped coriander leaves.
Remove from heat. Serve hot with steamed rice.
If you are cooking with small sized prawns, you can cook with the raw prawns itself. No need to shallow fry them before adding into the curry.